Opah with Lentils & Endive
creamy, charred, bitter
TIME TO EXECUTE
1 ½ Lb. Opah, portioned into 4 equal pieces
¼ cup chervil (chopped)
¼ cup chives (chopped)
¼ cup parsley (chopped)
2 Tbsp. oregano (chopped)
½ cup olive oil
1 ¼ cups Beluga Lentils, soaked in water overnight
4 Tbsp. butter (unsalted)
2 Ea. Endive, quartered lengthwise
salt and pepper
For the Sauce:
1 lemon (quartered)
1 bunch thyme
1 shallot (sliced)
2 Tbsp. olive oil
1 ½ cups white wine
½ cup heavy cream
12 Tbsp. butter (unsalted, cubed)
salt and pepper
Take first 6 ingredients and mix together in a large bowl. Let sit for 15-20 minutes marinating.
For the Sauce: combine first 4 ingredients in a small sauce pot and cook on medium high heat until shallot starts to brown. Season with salt and pepper. Pour in white wine and reduce by 3/4. Add cream and reduce by half. Take mixture and pass through a strainer. Place back in the pot and on low heat, stir in butter in 3 parts. Do not add next part until the previous has been incorporated fully. Adjust to taste.
Take lentils and place in a medium saucepot. Fill with water 2 inches above the lentils and season with salt and pepper. Bring to boil and let cook for 10 minutes. Reduce to simmer and let finish cooked until they still have a slight bite, around 20 minutes. Drain and stir in butter while hot. Cover with a lid until ready to serve.
Heat the grill to high heat. Rub a tiny bit of oil on the endive and season with salt and pepper. Place on the grill and charred on both sides. Remove and set aside.
Take fish and place on the grill as well. Grill on each side for 3-5 minutes. The fish should be served medium. Remove fish.
To plate: place lentils in the middle of the plate, grilled endive on top, then place the fish on top of the endive. Take sauce and spoon a tiny bit on top of the fish and more around the lentils.